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Hanging Around for Ages
Photograph by David McLain
In true Italian fashion, chubs of Genovetta dangle in the Parma Sausage company's climate-controlled aging room for up to 90 days, soaking up spices and drying to perfection. Born in Parma, Italy, in 1897, Alessio Spinabelli had a knack for making a good salami. He and his children set up shop in Pittsburgh in the 1950s. His descendants have been using his recipe ever since.
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Camera: Canon EOS lN
Film Type: Fujichrome Astia 100
Lens: 50mm f/1.4
Speed and F-Stop: 1/60 @ f/2 |
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Weather Conditions: Indoors
Time of Day: 11 a.m.
Lighting Techniques: Available light
Special Equipment or comments: My camera smelled like pastrami for several days afterward. |
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